• 180g tofu
  • 150g glutinous rice flour
  • Sweet Soy Glaze:
  • 30ml soy sauce
  • 30ml mirin
  • 30g potato starch
  • 60g sugar
  • 200ml water
  • Nori seaweed, as needed
  • Half of sasa bamboo leaf


  1. Mash the tofu and add in glutinous rice flour. Mix well.
  2. Shape the dango dough into small disks. Add ears and eyes.
  3. Boil for 2–3 minutes. Insert skewer through the dango. Transfer to a plate and place them on top of sasa bamboo leaf. Pour over sweet soy glaze with a spoon.